5 DAYS 5 DINNERS

MONDAY

LC

GF

BEAN & PUMPKIN RAGOUT

PREP 10 MINS COOK 50 MINS SERVES 2 (AS A MAIN)

1 Tbsp olive oil
1 small brown onion, finely chopped
250g peeled and diced pumpkin
2 cloves garlic, thinly sliced
½ tsp ground cinnamon
½ tsp ground turmeric
1 tsp cumin seeds
Pinch dried chilli flakes
325ml (1¼ cups) passata
125ml (½ cup) water
½ tsp caster sugar
1 x 400g can no-added-salt butter beans, drained and rinsed
½ bunch flat-leaf parsley, roughly chopped
2 tsp dried mint
4 Tbsp reduced-fat Greek natural yoghurt

1 Heat 2 teaspoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes or until the onion softens. Add the pumpkin and garlic. Cook, stirring occasionally, for a further 8-10 minutes or until the pumpkin edges are starting to soften.

Add the cinnamon, turmeric, cumin seeds and chilli